Moist Protein Carrot Cake
This carrot cake is moist, sweet, spiced, and warm. Made from protein powder, high in protein, low calorie, and completely gluten-free!
Servings: 12 slices
Ingredients
- 1 cup oat flour
- 1 1/2 cups rolled oats
- 1/2 cup hydrolyzed collagen or protein powder
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Pinch of cardamon
- Pinch of sea salt
Wet Ingredients
- 1 large egg
- 1 large banana ripe and mashed
- 1/2 cup maple syrup
- 1/4 cup of oat milk
- 3 tbsp coconut oil melted
- 2 medium carrots grated
- 1/2 cup pecans chopped
Frosting
- 1 cup cottage cheese low-fat, blended
- 2 tbsp maple syrup
- Carrot grated
Instructions
- Preheat the oven to 350F. Prepare a baking dish (I used 7’’x10’’) by covering it with parchment paper and spraying it with oil.
- In a large bowl, combine all of the dry ingredients.
- In a smaller bowl, combine egg, mashed banana, maple syrup, oat milk and coconut oil.
- Add wet ingredients to the dry ingredients and combine all the ingredients well to form a thick batter.
- Now mix in carrots and pecans.
- Transfer the batter to the baking dish, level it out to the edges, and bake for 20-25 minutes.
- Take the cake out of the oven and let it cool down. Remove the cake from the baking dish by pulling the sides of parchment paper.
- Mix cottage cheese with maple syrup and cover the cake with the mixture. Sprinkle with a little bit of grated carrot.
- Serve immediately and store in the fridge.
Video
Nutrition
Serving: 1 slice (3 oz) | Calories: 230kcal | Carbohydrates: 29g | Protein: 10g | Fat: 8.6g | Saturated Fat: 3.6g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 2.7g | Cholesterol: 16mg | Sodium: 134mg | Potassium: 220.3mg | Fiber: 2.7g | Sugar: 13g | Calcium: 64mg | Iron: 1.2mg